Herb-Rubbed Rib Roast
|Rib roast||1 Pound|
|Beef rib roast||4 Pound|
|Garlic||1 Clove (5 gm), cut in half|
|Chopped parsley||3⁄4 Cup (12 tbs)|
|Chopped thyme leaves/1 1/2 teaspoons dried thyme leaves||1 1⁄2 Tablespoon|
|Chopped rosemary leaves/1 1/2 teaspoons dried rosemary leaves||1 1⁄2 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Olive oil/Vegetable oil||1 Tablespoon|
|Peppery horseradish sauce||1 Tablespoon|
|Reduced fat sour cream/Regular sour cream||1 Cup (16 tbs)|
|Horseradish sauce||1 1⁄2 Tablespoon|
|Country style dijon mustard||1 1⁄2 Tablespoon|
|Ground pepper||1⁄4 Teaspoon|
1. Heat oven to 325ºF. Place beef, fat side up, on rack in shallow roasting pan. Rub garlic halves over beef. Spread 1/4 cup mustard over top and sides of beef. Mix remaining Rib Roast ingredients except oil; stir in oil. Spread herb mixture over top and sides of beef.
2. Insert meat thermometer so tip is in center of thickest part of beef and does not touch bone. Roast uncovered 1 1/2 to 2 hours for medium doneness (155ºF).
3. Meanwhile, mix all Peppery Horseradish sauce ingredients. Cover and refrigerate at least 1 hour to blend flavors.
4. Cover beef loosely with foil tent and let stand about 15 minutes before carving. (Temperature will rise about 5°.) Serve with Peppery Horseradish Sauce.